Description
Milk & Egg Pancakes are light, fluffy, and classic breakfast favorites made with simple ingredients. These golden pancakes have a tender texture and a rich, buttery flavor, perfect for stacking with syrup, butter, or your favorite toppings.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup milk (whole or any preferred type)
- 2 large eggs
- 2 tbsp melted butter (plus more for cooking)
- 1 tsp vanilla extract (optional)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the milk, eggs, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Do not overmix — a few lumps are fine.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
- Flip and cook the other side for another 1–2 minutes, until golden brown.
- Transfer cooked pancakes to a plate and keep warm. Repeat with remaining batter.
- Serve warm with butter, maple syrup, fresh fruit, or whipped cream.
Notes
- For extra fluffy pancakes, separate the eggs — beat the egg whites until soft peaks form and fold them into the batter.
- Substitute buttermilk for regular milk for a tangy flavor and softer texture.
- You can add chocolate chips, blueberries, or bananas to the batter for variety.
- Leftover pancakes can be frozen and reheated in the toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American